3Ti 

Ml 



U. S. DEPARTMENT OF AGRICULTURE. 

BUREAU OF PLANT T'lBUSTET— BULLETIN No. 28. 



B. J , liAr.r.DW.. V Chief iif B'lrfHii. 



THE MAN' 



~H /-> 



r 



FORTO RICO. 



(t. N. COLLINS, 
AssisiAXT Botanist i,\ TKOi'ifAr, A(4riculture. 

BOTANICAL INVESTIGATION!- \ND EXPERIMENTS. 



T.ssll;!>-.I\Xl-AiiV 17, 190o. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 
1903. 




tn^ 






35Z 



U. S. DEPARTMENT OF AGRICULTURE. 
BUREAU OF PLANT INDUSTRY— BULLETIN No. 28. 



B. T. GALLOWAY, Chief of Bureau. 



r-^ 



THE MANGO IN PORTO RICO. 



t^A 



Assistant Botanist in Tkopicai. Agriculture, 

BOTANICAL. INVESTIGATIONS AND EXPERIMENTS. 



Issued January 17, 1903. 




WASHINGTON: 

government printing office. 

1903. 






WiAR 31 lait) 
D.otlX 



LETTER OF TRANSMITTAL. 



U. S. Department of Agriculture, 

Bureau of Plant Industry. 

Office of the Chief, 
WiisJuiHjtou, I). C, Srpteuih-r 27. 1902. 
Sir: I have the honor to tnmsinit herewith a paper on The Mango 
in Porto Rifo, b}' G. N. Collins, Assistant Botanist in Tropical xVgrii'ul- 
ture, and respectfully recommend that it be published as Bulletin 
No. 28 of the series of this Bureau. The paper has been submitted for 
publication by the Acting Botanist in Charge of Botanical Investiga- 
tions and Experiments. 
Respectfully, 

B. T. Galloway. 

L 'It iej' of Burat u. 
Hon. James AVilson, 

Secretary nf Aiirieultiire. 

3 



I' R 1: V A C n 



Tlit> iiiiingo is a fruit iiiglily cstt'cmcd tiirouojiout the Tropics, in 
most ])laces outninkiiiL;' in popularity hotii tlic })aiiaiia and the orange. 
European residents in the Tropics ahnost universally acquire a fond- 
ness for the mango, and in England the demand for it is steadily 
increasing, it having been found possible to make importations from 
India, notwithstanding the immense distance. The mango is as j-et 
little known in the United .States, having lieen represented in our 
mai'kets only by fruit of inferior varieties. These give no suggestion 
of the qualities of the better sorts and tend rather to discourage than 
to increase the demand. If an eli'ort similar to that wliich brought 
the banana into favor in the United States could place an ade(]uate 
supply of good mangoes l)efore the public, there is no apparent reason 
why this new tropical fruit should not repeat the history of its now 
popular predecessor. 

Porto Rico is fa\oral;)ly locateil for the growth of the mango, the 
south side of the island especially possessing the right climatic condi- 
tions. The trees are very prolific and remarkably free from diseases. 
High-grade varieties are alreadv growing in ditierent parts of the 
West Indies, Florida, Central America, and Mexico, and their intro- 
duction into Porto Eico should be attended with little difficulty. 

This bulletin, written l)y Mr. G. X. Collins, under the direction of 
Mr. O. F. Cook, botanist in charge of investigations in ti-opical agri- 
culture, and based largely upon observations made by the author 
while engaged in a botanical exploration in Porto Rico in cooperation 
with the recently established Porto Rico Agricultural Experiment 
Station, discusses the possiljilities and requirements of the mango 
there, and it is hoped that it will help to establish the growing of 
mangoes as one of the profitable industries of the island. 

Ltster H. Dewey. 

Acting Botanist. 

Office of Botanical Investigations and Experiments, 

Washington, I). C, September 18, 1902. 

5 



CONTENTS. 



Page. 

Introduction 9 

Description 10 

Origin - 11 

Culture 13 

Requirements 13 

Methods of propagation 14 

Seed 14 

Inarching 14 

Layering 16 

Patch budding 17 

Cultivation 19 

Diseases 20 

Uses 21 

The canning of the green or ripe fruit 21 

Marmalade and jelly 22 

Chutney 23 

Alcohol '- 23 

Medicinal properties 23 

Dye, tan, and pigment 24 

Gum - 25 

Minor uses in India 25 

The mango in Porto Eico 25 

Present status 25 

Best localities 26 

Porto Rican forms 27 

Mango de Mayaguez 27 

Mangotina 27 

Melocoton " 27 

Mango de rosa 27 

Mango piiia 28 

Mango largo 28 

Mango mango 28 

Mango jobos 28 

Mango redondo 28 

Varieties to be introduced 28 

Mulgoba 29 

Alphonse, Aphoos, or Alfoos 29 

No. 11 30 

Manila 30 

Mango china 31 

Gordon 31 

Peters 32 

Julie 32 

Best method ot introducing new varieties 32 

Packing and shipping 33 

Market '. 35 

Summary 36 

Description of plates 37 

7 



ILLUSTRATIONS. 



Page. 

Platk I. Grove of mango trees Ijetween C'a)io Rojo and Joyua, P. R. 38 

II. Mango tree in fruit, Tapachula, Mexico 38 

III. Branch of mango tree, with fruit, Tapachula, Mexico 38 

IV. Fig. 1. — Mango tree growing in dry region near San .Jos6, Guate- 

mala. Fig. 2.— Section of " Redondo " mango fruit, Ponce, P. R. . 38 
V. Mango seeds: 1, "Cocha;" 2, "Largo;" 3, "China." Guatemala 

City 38 

VI. Fig. 1.— Mango fruit, showing method of peeling. Fig. 2. — Mango 

fruit, showing method of packing. Fig. 3.— Mango fork 38 

VII. " Mayaguez " mango fruit, San Juan, P. R 38 

VIII. Mango fruits, Porto Rico: Fig. 1.— " Melocoton." Fig. 2.—" Rosa." 

Fig. 3.— "Largo." Fig. 4.— " Mangotina" 38 

IX. " Piiia" mango fruits, San Juan, P. R 38 

X. " Largo " mango fruits. Ponce, P. R 38 

XI. " Mango " mango fruits, San Juan, P. R 38 

XII. " Jobos" mango fruits," San Juan, P. R 38 

XIII. " Redondo" mango fruits, Ponce, P. R 38 

XIV. " Manila " mango fruits. City of Mexico 38 

XV. " China " mango fruits, Guatemala City 38 



B. r. A K.— 19. 



THE MANGO IN PORTO RICO. 



INTRODUCTION. 

The niungo is considered l)y many to be the finest of tropical fruits, 
though on this point tliere is much diversity of opinion, occasioned to 
a great extent l)y difference in taste. l)ut still more by the great diver- 
sity' in the fruit itself , which varies enormously in different localities, 
tliere being large areas where the mango is common and where not a 
single good variety is to be had. Persons forming their opinion of 
the fruit in such localities usually indorse the proverbial statement 
that the mango is "■ a mass of tow saturated with turpentine." On the 
other hand, those acquainted with the fruit at its l)est are almost 
unanimously enthusiastic in their praise. Elphinstone. the historian 
of India, says: 

The mango is the best fruit of India, at onee riefi and delicate, and all other fruits 
are comparatively insipid beside its intensity of taste. There is something in it that 
is nothing less than voluptuous. 

A taste for mangoes, at least for the varieties existing in Porto 
Rico, has in most people to be cultivated; but once acquired, it is like 
a taste for olives, and liecomes almost a craving. The milder flavored 
varieties, in which no taste of turpentine is to be detected, are usually 
enjoyed even by the novice, but after one becomes familiar with the 
fruit a slight taste of turpentine ceases to l)e disagreeable. The fiber, 
however, that exists in the poorer varieties is an unmitigated evil, and 
renders the eating of a mango a serious operation, to which one must 
devote his entire attention and may need to conclude with a bath. In 
the varieties where the fiber is the worst, one can not even have 
recourse to slicing the meat from the seed, as in that case the cut ends 
of the fibers are stiff' enough to irritate the tongue. 

Good mangoes are produced in America, but as j-et in such small 
quantitj' that few persons have had an opportunity to taste any but 
inferior fruit. Sample lots of the more common and poorer varieties 
are frequently shipped to northern markets, and have doubtless done 
much to hinder the growth of the trade. A first impression is very 
lasting, and first impressions of the mango based on such fruit are likely 
to be anything but favorable. As an example, mangoes are frequently 



10 THE MANGO IN PORTO EICO. 

to be found in the Washing'ton market, but avc have never seen one 
that could be culled good, even in comparison with the Porto Rican 
fruit. 

This impression formed in the minds of the novelty-loving- public 
will doubtless be difficult to dispel; but if really good mangoes could 
be placed in the markets their increase in popular favor would be 
certain and the growing of mangoes might become a protitaiile pursuit. 

In spite of the fact that in all mango-producing countries the natives 
consider the fruit wholesome and perfectly safe, prejudice against it 
exists among some military officials and others, who condemn the fruit 
as positively dangerous. During the Spanish war this prejudice was so 
strong that the soldiers in Porto Rico were prohibited from eating the 
mango, and many beautiful ti'ees were cut down. This unjust prejudice 
probably arose from eating the fruit when unripe, in which state, like 
most other fruits, it is unwholesome. Soldiers, hungry for fresh fruit 
and quite unfamiliar with the mango, might easily mistake the green 
for the ripe, especially as in Porto Rico some of the vai'ieties when 
ripe still remain green in color. All varieties become mellow when 
ripe, however, and if eaten in that condition can not but be wholesome. 
It is commonly believed in Porto Rico that the mango and rum should 
never be partaken at the same time. This again probably applies to 
the green fruit. 

In some parts of India the natives at one season of the year live 
almost exclusively on mangoes, apparent^ without harm; and among 
the writers consulted all commend it as extremely wholesome except 
Sir George Birdwood, who states that the fruit is apt to act injuriously 
on the kidneys. On the other hand, the mango is considered by most 
authorities to have medicinal properties decidedly l)enelicial. An 
extract from the Pharmacographia Indica, in Watt's Dictionary, 
describes the fruit as "invigorating and refreshing, fattening, and 
slightly laxative and diuretic." 

DESCRIPTION. 

The mango tree {Man (j if era iiidica) varies in height, according to 
the variety, from little more than a bush to a tree 50 to TO feet high, 
with a trunk 6 to 10 feet high and 2 feet or more in diameter. The 
leaves are lanceolate, about 1 foot in length, tapering gradually to a 
narrow point, with a smooth, shining surface. The young leaves are 
first pink, then red before turning green. The top is rounded and 
very dense. (See Pis. I, II, III.) The bark is gray and smooth. 
The Howers are small, reddish-white, or yellowish, borne in large 
upright racemes. The fruit varies greatly, according to the variet^v. 
In some kinds it is not more than 2 or 3 inches in greatest diameter, 
while others are three or four times that size, some weighing as much 
as 4 pounds. In form they vaiy from nearly spherical to long and 



ORIGIN. 1 1 

narrow like a cucumber, straight or crooked. The most common varie- 
ties are usuall}' from 2 to 4 inches in length, more or less kidney-shaped, 
with the '■ nak," or stigmatic point, more or less produced. In color 
they may be green, yellow, or red. In composition the difference is 
no less pronounced. In some the seed is large (see PI. IV, lig 2), and 
the thin flesh between it and the skin consists almost entirely of flber 
attached to the seed, while in others the seed is small, and in some so 
nearly aborted that it is easily cut with a knife. In the best varieties 
the liber is almost entirely wanting and the entire fruit consists of a 
mass of juicy, usually orange-colored pulp. This in some varieties is 
so firm that it may be sliced with a knife: in others it is soft enough 
to be eaten with a spoon. 

The charactei's usually utilized in distinguishing varieties of the 
fruit are the size, color, and form; the extent of the depression at the 
.stem; the location and prominence of the *'nak" or stigmatic point; 
the color and thickness of the flesh and the amount of fiber contained; 
the presence or absence of a turpentine flavor. The seeds of difl'erent 
varieties are also very distinct. A glance at PI. V will give some idea 
of the diversity, and although these characters are quite as constant 
as those more commonly used, they seem never to have been utilized 
in the description of varieties. 

The Anacardiaceae, to whicli the mango belongs, include also the 
turpentine tree {P/'sfde/a feivhintluiK), the original source of turjx'ii- 
tine, and it seems not at all unlikel}- that the characteristic odor of the 
mango is in reality due to the presence of turpentine or some closely 
allied substance. Exudations of a transparent resinous substance sim- 
ilar to that of the turpentine tree are f recjuently to be noticed in the 
mango. 

ORIGIN. 

The mango {Manglfera indica) is said by De Candolle to be native 
in South Asia or the Malay Archipelago, and recent authors report it 
as wild in the forests of Ceylon and the regions at the base of the 
Himalayas, especially toward the east, at an altitude of from 1,000 to 
2,000 feet. The species has been so long under cultivation tliat it 
would be extremely difficult to locate definitely the place or places 
where it was actually domesticated. The genei-al region is, how- 
ever, without doubt that given above. Of the 37 species of Mangi- 
fera enumerated in Index Kewensis, all are from the Indo-Malayan 
region except two — one, described by Oliver, from West Africa, and 
one, by M. Dessousseaux, from the island of Mauritius. Engler and 
Prantl describe the genus as containing 27 species from the East 
Indies and the Malay Archipelago. Its culture is very ancient, as 
shown by references in Sanskrit mythology and ancient Hindu folklore. 

For so old and so useful a plant, its distribution was comparatively 



12 THE MANGO IN PORTO RICO. 

limited until historic times. To the west, it had not pa.ssed the Red 
Sea, l)eint;' unknown in Egypt, while to the east it had apparently not 
reached the islands of the Pacitic. According to RiuupliiLis (1750) 
it was introduced into some of the islands of the Malay Archipelago 
within the memory of living men, though the variety of native names 
would argue an earlier introduction. The species is not well adapted 
for distribution by natural agencies, and man has probalily been 
chiefly responsible for its dissemination. 

In the New World it seems to have been first introduced into Bra- 
zil, although it is not known at what date. The earliest record of its 
introduction into the West Indies appears in Hughes's Natural History 
of Barbados, 17.")0, where it states: " This tree or its seed was recently 
brought from Rio Janiero and grows only at the Guiney plantation.'' 
The date of this importation is more definitely placed at about 1742 
or 174:3 by letters puljlished in Transactions of the Society for the 
Encouragement of Arts, etc., 1786, page 217. In 1782 Captain Mar- 
shall, of Lord Rodnej^'s squadron, captured a French vessel, bound 
from the island of Reunion or Mauritius to Santo Domingo, that had 
on board many valuable plants, among which was the mango, said to 
have been in the form of grafted stock. These were planted in the 
•botanic gardens of Mr. Hinton East at Gordon Town, Jamaica. Two 
kinds — one labeled No. 11 and the other No. 32 — have since been 
known by these designations, No. 11 being one of the most ])opular 
varieties in Jamaica at the present time. 

The mango is now a conunon fruit throughout the Tropics of the 
world. It has been developed to the highest state of perfection in its 
home in India, where the number of well-marked varieties is enor- 
mous. Mr. Maries, of Durbhungah, has collected over 500 varieties, 
100 of which he characterizes as good. Thirty -four of these varieties 
he describes in Watt's Dictionary of Economic Products of India. 
Ceylon is also famous for its mangoes. Both the east and the west 
coasts of Africa have several good varieties. In Australia the culture 
is fast increasing, and it bids fair to become one of the most popular 
fruits. One very fine variety is said to exist in the island of St. 
Helena. The mango is the most highly prized fruit of Guam, where 
there is a fine seedling variety. Its cultivation in that island is. how- 
ever, not a success, owing probal)l\' to the thin soil, which ailords 
such a shallow footing that the hurricanes uproot the trees in all 
exposed localities. In the Hawaiian Islands, Mr. William C. Stubbs" 
reports: "The mango is receiving perhaps more attention just now 
than any other fruit. As many as twelve or fifteen varieties have 
already been introduced. It is a delicious fruit, and decidedly orna- 
mental in any ground." In the New World, Trinidad and Jamaica 

"Bui. Xo. 95, Office of Experiment Stations, V. S. Dept. of Agriculture, Report on 
the Agricultural Resources and Capabilities of Hawaii, p. 40. 



CULTURE. 13 

have tho largest I'ollections. although the drier regions of Central 
America and Mexico may be found to ofler better seedling varieties. 
In spite of the many discouraging frosts that have visited Florida, 
planters of that State are actively engaged in propagating good vari- 
eties by Inidding, grafting, and inarching, and, if visited with no fur- 
ther misfortune, will in a few years produce considerable quantities 
of high-grade fruit. 

CULTURE. 

REQUIREMENTS. 

The mango will grow in a variety of conditions, and it seems to have 
little preference as to soil, the most important recjuirement being a 
deep soil that is well drained. As to climate, it is much more exact- 
ing, and the fact that the tree may thrive well in a given locality and 
yet fail to produce fruit should be kept alwaj's in mind. It ma}- be 
considered as proven that the mango will be prolific only in regions 
subjected to a considei'al)le dry season. On the moist north side of 
Porto Rico the trees grow luxuriantly, but they arc not nearly so 
prolific nor is the fruit of such good cpiality as on the dry south side, 
and in the very dry region about Yauco and at Cabo Rojo the fruit 
seemed at its best, w'hile its abundance was attested by the fact that 
fine fruit was selling as low as 1^ for a cent. In Guatemala and 
Mexico the mango was found at its best only in regions where severe 
dry seasons prevailed. This position is amply supported by reports 
of the mango in other localities. 

The moist conditions that prevail at the Botanic Gardens of Trinidad 
are reported by Mr. Hart" to be very unfavorable to the production 
of mangoes, a decided improvement being noticed in particularly dry 
seasons. This was also found to be the case in Jamaica, reports from 
different parts of the island'' all agreeing that the mango fruits but 
sparingly in moist localities, and in such is much more prolific in dry 
seasons. 

Rains at the time of llow-cring seem to be especially injurious. It 
has been suggested by Mr. Hart and others that the moist weather 
interferes with pollination. If this is accomplished by insects the 
damp weather may easily afi'ect their operations. Information on this 
point seems entirely wanting and investigation might be well repaid. 
In cases where the trees do not flower the explanation is probably to 
be found in the fact that the mango, like so many other plants, needs 
some check to its growth to induce the formation of blossoms. Where 
the drj' season is lacking, artificial means of checking the growth are 
often resoited to, and old trees that have never borne fruit are some- 
times made to produce enormous crops. 



«Bul. Royal Bot. Gardeui^, Triniilad, July, 1899, Vol. Ill, pp. 190-194. 
''Jamaica Bui., November and December, 1901, Vol. VIII, pp. 161-178. 



14 THE MANGO IN PORTO RICO. 

The tree is seldom seen at high altitudes, but this may also be due 
to the fact that high altitudes are often moist. At Senahu, Alta Vera 
Paz, Guatemala, trees were seen growing- at an altitude of between 
2,000 and 3,000 feet. They looked strong and healthy but were with- 
out signs of fruit or flowei's, and it was said that these trees had never 
been known to produce fruit. 

METHODS OF PROPAGATION. 



The mango grows I'eadil^y from seed, and this is the only method of 
propagation practiced in Porto Rico. For transporting the seed long 
distances it is, of course, necessary to remove the pulp, and the best 
results have been obtained with cleaned seeds, dried on the outside and 
packed so as to conserve the moisture without molding. Packed in 
this way, several successful importations of seed have been made from 
the East Indies to Florida. 

The ease and rapidity with which mangoes can l)e propagated by 
means of seed are decided advantages, but the results are very uncer- 
tain, and vei'v few of the realh' desirable varieties can be maintained 
b}' this method. There are a few good varieties in different parts of 
the world the seedlings of which appear to produce fruit identical 
with the parent. 

Much could doubtless be done to improve the mango in Porto Rico 
by the growth of seedlings from selected fruit, and really good varie- 
ties might be originated. Cross fertilization of the flowers might pro- 
duce new varieties and increase the chances of producing good forms. 
On the other hand, if the mango follows the analogy of otlier fruits, 
it might be worth while to try the experiment of self-pollinating some 
of the best varieties, with the idea that the reproductive fertility would 
be thus impaired and the size of the seed reduced. 

A more expeditious method of reducing the size of the seed might 
be to cross-fertilize with the pollen of some varietj^ or perhaps species 
so distantly related that partially or completely sterile hybrids would 
be secured. Breeding experiments of all kinds require, however, so 
much time that for practical purposes the introduction of superior 
varieties existing in other countries is certainl3^ the first step to be 
taken. 

INARCHING. 

This, and methods to be described later, provide means of propa- 
gating good varieties, so that the fruit of the new plant will be identi- 
cal, or nearly so, with that of the parent. No greater variation need 
be expected than that occurring on a single tree. 

In India and wherever the cultivation of the mango is carried on to 
any great extent, inarching is Ijy far the most common method of 



INARCHING. 15 

propagating. An article in the Sugar Journal and Tropical CultiA-ator 
describes the proces.s as follows: 

The best method of proinigating good varieties of mangoes is by means of inarch- 
ing, which is a very simple process. It is performed usually between a large tree of 
superior variety growing in the ground and a seedling growing in a pot — small, cheap 
flowerpots aliout 8 or 9 inches deep anil 6 inches diameter do well for the purjiose. 
The soil should be good potting soil, with a fair projiortion of manure. A single 
large mango stone should be jilanted in each pot. The seedlings are ready tor 
inarching, if well grown, in ten months or so; if not well grown, they should be 
older. Two-year-old seedlings are very successfully inarched. The stem of the 
seedling should in each be fairly thick, with the wood fairly developed — near the 
root the stem will be somewhat thicker than an ordinary workingman's smallest 
finger. Any number of seedlings in pots can be inarched in one tree by erecting a 
stage [for their support] under the lower branches. The stem of the branch to be 
inarched should be about the same thickness as the stem of the seedling, and like 
the seedling, should be fairly developed wood. The juncture where the inarching 
is performed should be about (5 or 8 inches from the root of the seedling and about a 
foot or so from the growing point of the branch, unless the liranch is making new 
vigorous growth, in which case the distance will be more. A straight, well-shaped 
branch should be selected, so that the future grafted tree will be well proportioned. 
A slice of wood and bark should be cut from the seedlings and from the branch, so 
that the inner bark of both can be made to touch accurately; the two wounded sur- 
faces are bound securely with tape or bast fiber, and grafting clay applied to keep 
out air. The juncture of branch and seedling should extend for a length of about .'> 
inches, but at no jioint shoulil the wound in either be deep; the slices should in fact 
be of almost uniform thickness throughout and not thick. Tenaceous clay should 
not lie used to cover the inarch; it soon cracks and admits air. One part of fre.sh 
cattle dung, mixed with two parts of good soil, kneaded together with a little water, 
serves the purpose excellently. Inarching can be done in India at any season, but 
it is most successful when the trees are in active growth. It takes some time (sev- 
eral months) before the inarched juncture is perfectly joined by the new wood and 
bark cells. Meantime the seedlings in the pots must be carefully and regularly 
watered. When the juncture is complete the leading shoot of the seedling should 
be removed immeiliately above the inarch juncture and some days afterwards the 
branch of the tree may be severed iuimediately below the juncture. 

Trees for inarching should be in a sheltered situation, because if swayed much by 
the wind the pots or the platform are disturbed from their position. 

In planting out young grafts the pots should be broken if the young plant can not 
be removed without disturbing the earth on the roots. If the earth on the roots is 
much disturbed the plant will almost certainly die. They should be planted with 
plenty of manure in pits .S feet deep and wide." 

Mr. Lewis A. Berna}', in "Cultural Industries for Queensland," 
recommends that the seedlings be inarched when onl_y three weeks old 
and 6 or 8 inches high. Thoy can then be taken from the pots, the 
roots wrapped in grass, and the whole tied to the branch which is to be 
grafted. He recommends that the grafting be done early in the rainy 
season, and states that the grafts ma\' be severed from the parent 
within a month or as soon as thirteen days. Inarched mangoes 
should come into bearing in from three to five years after planting. 

« The Journal of the Jamaica Agricultural Society, May, 1898, pp. 168, 169. 



16 THE MANGO IN PORTO ETCO. 

Tnarched stocK in Wardian cases can be shipped long distances, and 
impoi'tations into Florida have shown that if properly handled a fair 
percentage of the plants may be expected to live. 

Other forms of grafting are also used to some extent to propagate 
mangoes. Grafting is, however, difficult in the case of the mango, 
and can only be uracticed by experienced hands. 

LAYERING. 

Propagation by layering, a method used to some extent wiere early 
fruiting trees are desired, is described in Firminger's Manual of Gar- 
dening (p. 86). as follows: 

Select a branch of ripened wuiid <>{ the [ilant to be layered that will liear being 
bent down to the earth without bi'eaking. Cut the branch half throiif;h with a 
sharp knife just under one of the leaf buds toward its extremity, and then pass the 
knife upward, so as to slit Jhe branch about an incli or two up. The slit piece, with 
the leaf bud at its extremity, called the "tongue," should be kept open by inserting 
a small piece of tile. Remove the earth to the depth of 2 or 3 inches from, or place 
a flowerpot over, the spot just where the tongue falls on the branch being bent 
down; then carefully bend the tongued part of the branch into the earth f)r into the 
flower pot, secure it in that position by a peg, and cover it over with earth, which 
should be pressed down and watered. 

Chinese layering, a variation of this method, called gootee in India, 
where it is used to some extent, is described by ]\Ir. Masters" of the 
Calcutta Botanical Gardens as follows: 

Select a firm, healthy branch, the wood of which is well ripened, and immediately 
under a leaf bud take off a small ring of bark about 1 inch wide. Scrape the woody 
part well, so that no bark remains. Apply a ball of well-tempered clay; bind it on 
securely with a tow or other S(3ft bandage; make it fast to a stake if necessary; hang 
a small pot, having a hole in the bottom, just over the gootee and supply it with 
water daily. In a few months you obtain a fine, well-rooted jilant. 

As the fibers are enutted from the buds that are above the wound they will descend 
into the ball of earth and form roots. As soon as they are seen protruding them- 
selves through the bandage, the branch may be cut off from the parent tree, and 
planted where it is intended it should remain. This appears to be the most expe- 
ditious method of obtaining strong, well-rooted plants, and, at the same time, is a 
sure method of procuring duplicates of an)' desirable variety. 

An ingenious method for watering the gootee is described by Fir- 
minger, as follows: 

A piece of rope has a knot tied at one end of it, the other end is passed within the 
pot and drawn through the hole at its bottom until'the knot is brought down to fall 
upon and close up the hole. The rope, thus secured by its knotted end within the 
pot, is carried on at full stretch and coiled around the gootee. By this means the 
water, when poured into the pot, oozes slowly out, trickles down the rope and along 
the coil, and so distributes itself along the whole gootee. 

Trees stalled l)v layering or gootee are said to be prolitic, but to 
bear small fruit. They are also thought to be short lived. These 
objections are so great that these methods are seldom employed. 

"Firminger's Manual of Gardening, pp. 87, 88. ♦ 



. PATCH BUDDING. 17 

PATCH BlDDINIi. 

The budding- of maiigoe.s was formerly thought to be extremely diffi- 
cult, but planters in Florida have found it one of the best methods of 
propagation, and use it very extensively on stocks that are to remain 
in place. For nursery stock that is to be transplanted inarching is 
still considered the most satisfactory. Budding has lately 1>een tried 
in India, but has not as yet proved successful. 

What appears to be an entirely new method of budding is described 
by Mr. Knight in the Queensland Agricultural Journal for July-Sep- 
tember, 1900 (p. 256), under the name of bark grafting. If all that is 
claimed for it is true, it would seem to put an entirely new aspect on 
the propagation of improved varieties, making transportation of scions 
an easy matter and their propagation so simple and sure that it can be 
undertaken by persons having no special training or experience. The 
possibilities are at least sufficient to warrant thorough experiments. 
Mr. Knight saj^s: 

After twelve years' close observation ami a large nuinl:ier of exiieriments made on 
the mango tree, the conclusion that I have arrived at is that no tree is simpler to 
graft. 

The work can be successfully done by anyone and at any time, whether the sap is 
active or dormant. The buds are certainly not so quick in coming when the sap is 
down, but they make up for any delay when once started. 

Still it can not be said that grafting, when the sap is down, is the best time for the 
operation. On the contrary, the tirst three months in .the year have proved to be 
preferable. All the remarks in this article apply to one process only; that is, the use 
of bark without any wood adhering to it. I'p to date the best material for tying on 
the grafts is ordinary camlle cotton, procuralile at the ironmongers, and generally sold 
in 1-pound balls. The grafts are simple pieces or bark without any growth whatever 
on them. Of course there must be dormant buds or eyes on them. The pieces of 
bark may vary in length and width according to the size of trunk or limb on which 
they are intended to be engrafted. 

The plates accompanying this article show grafts measuring 2^ indies 
long 1)}' five-sevenths of an inch wide for the smallest piece, and IJ^ 
inches by If i nches wide for the largest size. Mr. Knight further states : 

The most convenient size to use is a piece about twice the length of the width, and 
if taken oft where rings exist, so that the ring is across the center of the section, there 
will be two or three latent buds near the ring. The rings on the trunk and limbs 
denote the exact number of growths and rests the tree hag made. At the point of 
every new growth, while resting, there is a whorl of leaves and at the base of every 
leaf there is a bud which is capable of becoming a tree, and whether it is used for 
grafting during its infancy or ten years afterwards it will develop with jjroper treat- 
ment. The youngest bark used on the tree shown on PL 11 (1) was 4 years old 
and the oldest section 9 years old when transplanted. The older the bark the 
easier it is to remove, and it is nmch handier to trim into sluqie. First cut out the 
section for transplanting, and, should the edges be bruised and torn, cut them away 
to sound bark. Now press the piece firmly onto the spot where it is intended to 
grow' and make a clean cut all round. Next take out the bark inside the mark and 
put the prepared section in its place. Do not make it fit so tightly that it luis to lie 

8992— No. 28—02 2 



18 THE MANGO IN PORTO RICO. 

squeezed in, but make it a nice fit. Now bind it with tlie candle cotton, with just 
sufficient j)ressure to make it touch its new parent. Avoid, if possible, binding imme- 
diately over the buds. The old notion that all air must be excluded to effect a union 
is a delusion as far as grafting the mango is concerned. There is no necessity for clay, 
grafting wax, or any other nasty stuff to insure agood union, but just the candle cotton. 
Now it may he that a section of bark has been prepared for transplanting which is 
much thicker than the piece taken out. Well, never mind; tie it on, and it will grow, 
although it is not a comfortable fit. Should the weather be hot and dry when the 
grafting is lieing done the top may be left on the tree for shade, but it must be 
thoroughly ring-barked 6 or 8 inches above the graft. In two or three weeks cut the 
top off at the spot where it was ring-ljarked, and if the buds on the graft have started 
into growth remove the binding. 

When the young shoots which have sprung from the grafts have ripened, the old 
wood projecting beyond the graft should be sawn off close to the base of the new 
growth. As the new wood continues to grow it will cover up the entire end where it 
was sawn off, making very neat work of it. In the mango a term "ripened" shoot 
aj>plies when the leaves and bark of the latter have taken their full green color 
(chlorophyll), or when the shoot has rested and is ready to continue its growth. 

In a matured growth, the green coloring mriter has been succeeded by a brown 
color which varies considerably with age. 

Accompanying- the above article were jjhotograph.s showing: (1) 
A tree with its entire top cut off and fourteen different varietie.s of 
mango grafted on it, all of which were growing; in less than two 
months from the time of grafting the new growth in .some cases meas- 
ured 7 inches. (2) A grafted mango tree where the grafts had made 
a growth of 3 feet 6 inches in twelve months, with no cultivation. Mr. 
Knight adds that experiments have proven beyond a doubt that "sec- 
tions of the mango tree will keep good for grafting purposes from 
three to six months' time according to variety and the constitution of 
the tree from which thej^ are obtained. " Such mature bark with its 
dormant Inids would probably be much less subject to injury and decay 
during the vici.ssitudes of the voyage to the West Indies than would 
the tender shoots usually employed as cuttings, and as no such time as 
the above is neces.sary for the journey from India to the West Indies, 
it would seem that the introduction of the best varieties into Porto 
Rico might now be a comparatively simple matter. 

Mr. G. W. Oliver," of the United States Department of Agriculture, 
has recently reported excellent results with a method called Ijy the 
preferable name "patch budding," similar to that described by Mr. 
Knight, but originated independently'. Mr. Oliver's directions are 
as follows: 

The method I wish to call attention to must be performed under certain conditions, 
the first and most important of which is that the stock must lie in active growth. 
The best time is when the new leaves are not far enough developed to show the 
bright green color. The bark is then most easily removed. Choose the thick part 
of the stem only a few inches above the surface of the ground; cut out a rectangular 

« "The Propagation of the Mango," in The Florists' Exchange, New York, Apr. 
lit, 190a, p. 481. 



CULTIVATION. 19 

piece of bark about It inoliea in length, and from the variety to be propagated cut a 
similar piece with a bud in the center, not, however, from new wood, but from tliat 
whicli is at least 2 years old and which has lost its green color and assumed the 
grayish brown tint. Fit the section of bark, with bud attached, into the space 
formed by the removal of the bark from the stock. If this piece of bark removed 
from the stock has a bud in the central part, the wood exposed to view will tit better 
with the section of bark to be applied. When the section has been put in place, 
with a small brush apply a light coating of liquid grafting wax in which there is a 
large quantity of resin, to the cut parts, and immediately tie firmly with thick 
pieces of raffia; then an 8-inch wide strip of strong wrapping paper wound round and 
round the stem a few inches above the bud, and tied above with a cord, completes 
the operation for the time being. 

If good material is selected and the operation carefully carried out at the proper 
time, there is no reason why a high percentage of successful unions should not be 
secured. 

It is said that in Martinique" tiie mango has been successfully 
grafted on the cashew tree {Anaecwdlaia occidentals), and it is further 
stated that seedling mangoes so grafted produce fruit doubled in size, 
free from fiber, and with the seed so reduced that it is f requentl_y with- 
out the power to germinate. The fruit although melting and very 
juicy is said to be without flavor. These results, as reported, are so 
radically opposed to those usually obtained from .simihir experiments 
that they are not likely to be generally accepted until verified. 

CULTIVATION. 

The culture of the mango in localities to which it is suited is largely 
a question of the best method of propagation. Once established the 
tree needs little care. 

AVhether mangoes are planted directly in the field or started in pots 
and transplanted, it is recommended that the holes be prepared some 
time in advance, and, if possible, that a layer of rich soil, mixed with 
bones, be jjlaced at the bottom. Manuring in the early stages, though 
often retarding the production of fruit, makes strong, vigorous trees. 
Twenty to 30 feet is recommended as a good planting distance, though 
this should doubtless be modified according to the varietj^ as some kinds 
produce much larger trees than others. For the varieties already in 
Porto Rico this distance should probably be increased to -iO or 5U feet. 
The better grafted varieties usually make much smaller trees, and with 
these the distance might be reduced to 15 feet or even less. If subse- 
quent manuring is practiced, the fertilizer should be applied after the 
fruiting season, and at the same time the gi-ound around the trees 
should be stirred. 

In parts of India the young trees are shaded for a time until they 
are large enough to stand the sun, and bananas are recommended 
to provide the desired protection. In Porto Rico this seems hardly 

"Annals de la Societed' Agriculture de la Martinique (Tome II) , quoted in Jumelle's 
Cultures Coloniales, p. 212. 



20 THE MANGO IN PORTO KICO. 

necessary, except perhaps in some of the very dry localities on the 
south side. 

In moist regions, where the niang-o fails to flower, it will be found 
necessary to check the growth. This can he accomplished in a variety 
of ways, the most primitive of which is mutilation of the trees or ring- 
barlving the smaller In-anches. This method is common in India, but 
is not recommended as it disfigures the trees and maj' eventually kill 
them. Concerning the efficacy of this treatment, Mr. Horace Knight 
repoi-ts that in Queensland trees 10 or 12 years old that had been bear- 
ing only about a dozen fruits, after being ringbarked on their smaller 
branches by opossums, bore such a crop that they had to be propped 
to save them from breaking. The method recommended by Mr. 
Knight, however, is that of root pruning, which he thinks will 
accomplish the same result without disfiguring the tree. 

Another method is to lay the roots bare for a time, and as soon 
as the tree flowers cover them with rich earth. With trees gi-ow- 
ing in warm, moist localities Woodrow advocates the application of 
salt at the end of the rainy season, about 10 pounds to the tree. This 
doubtless acts in the same manner, and if efficacious would seem a 
simple and economical method. 

Under favorable conditions the mango is very prolific. The tree 
shown in PI. II was estimated to have in the neigiiborhood of 5.0i>0 
fruits at the time the photograph was taken, and trees quite as prolific 
wei-e seen near Cabo Rojo, P. R. ; while trees in southern Florida 
before the freeze of 188t> were estimated to bear as high as 10,()00 
mangoes. From this it will be seen that with 25 to 100 trees per acre 
enormous quantities of mangoes can be produced on very small tracts 
of land, provided the right climatic conditions exi.st. 

DISEASES. 

The mango in Porto Rico seems almost entirely free from diseases 
or the attacks of insects. On the north side of the island the skin of 
the fruit is frequentlv disfigured by black spots, probably a fungus. 
Though in no way injuring the eating quality of the fruit these detract 
from its appearance and would doubtless lessen its market value. In 
the drier localities this discoloration was not observed, the fruit being 
uniformly smooth and clear. Should it be deemed advisable to take 
measures to prevent these spots, spraying with some fungicide would 
doubtless accomplish the desired result. With the introduction of 
better varieties, some of the diseases met with in other countries will 
possibly make their appearance. In Trinidad the better varieties are 
frequently affected by a disease that causes the pulp around the seed 
to darken and become sour and entirely inedible. It seems not 
improliable that the moist conditions prevalent in Trinidad may con- 
duce to this disease, in which case the dry south side of Porto Rico 
will have an additional advantage. 



USES. 21 

In Porto Rico termites frequently build their nests in mango trees, 
but their galleries are constructed entirel_y on the outside of the bark, 
and do not appear to injure the tree in any way. 

In introducing new varieties great care should be exercised not to 
introduce any of the almost iniumierable parasites, ])oth animal and 
vegetable, that prey upon the mango in other countries. All grafted 
stock and cuttings should be carefully inspected and disinfected before 
being planted. 

USES. 

The principal use of the mango is us a fresh fruit, and as such it 
deserves to become as common as the orange or the banana. A justi- 
tication of this rather sweeping assertion is to be found in the degree 
of i^opularity which the mango enjoys in comparison with these better- 
known tropical friuts in countries where all are well established. 
Experience has shown that such comparisons are a better criterion of 
the ultimate jxipularity of an introduced fruit than the judgment of 
otherwi.se competent persons with whom the fruit is more or less of a 
novelty. 

The intense flavor of some of the most fibrous mangoes is by mau}^ 
preferred to the milder and less librous varieties. The eating of the 
former is, however, such a difficult and untidy performance that the 
taste is much less frequently ac(iuired than would be the case I'ould 
some l)etter method of conducting the operation be devised. Where 
the fruit is plentiful the method of peeling shown in PI. YI enal)les 
one to secure the greater part of the flesh of a stringy mango without 
soiling the hands. A cut is made around either end of the fruit and 
these are then connected along oiu^ side, the central strip lieing peeled 
off in one piece. The skin remaining on the ends of the fruit affords 
a means of holding it without the ringers coming in contact with the 
juicy flesh. If in addition a sharp-pointed fork is at hand, this can be 
flrmly rixed in the seed and the skin at the ends removed, thus saving 
the sweetest part of the fruit. PI. VI, fig. 3, shows a special mango 
fork secured in INIexico 1)V Dr. J. N. Rose. The long, slender tine in 
the center easily penetrates the seed and the shorter outer tines need 
only to touch the seed to prevent it from turning. 

The mango has numerous important secondary uses, among which 
may be mentioned the following: 

THE CANNING OF THE GREEN OR RIPE FRUIT. 

Mr. E. M. Shelton." of the department of agriculture, Queensland, 
gives the following recipe: 

After peeling, the fruit i;^ separated from tlie stones by .slicing into piefe.>5 of con- 
venient size; these should be stewed for a few minutes only, before pouring into cans, 
in sirup strong or weak in sugar to suit taste, or the fruit may be cooked in the can 

"Bulletin of the Botanical Deiiartnient of Jamaica, July, 1894, Vol. I, p. 111. 



22 THE MANGO IN PORTO RICO. 

with sirup, as before. There may be a difference of opinion as to the palatableness 
of canned mangoes. A considerable number of those persons who have tasted the 
results of our work have pronounced the canned fruit excellent, while others have 
declared their indifference to it. A like diversity of opinion, we note, holds respect- 
ing the raw fruit, particularly to those unaccustomed to its peculiar flavor. Mangoes 
stewed in the form of sauce will be found a welcome addition to any dinner table. 
"As good as stewed peaches," we have heard them pronounced. 

MARMALADE AND JELLY. 

The same writer also gives tiie following directions for making the 
fruit into marmalade and jelly: 

Marmalade. — Peel and slice the mango, cutting close to the stone, and cook, using 
plenty of water. Boil until the fruit is thoroughly disintegrated, when the pulp 
should be run through the colander with the purpose of extracting the ''wool." 
Sugar should now be added to suit tlie taste (about three-fourths of a pound to the 
pint of pulp), and the mass lioiled until clear, when it should lie poured into the 
molds or jars in which it is to be kept. This marmalade is of a rich golden-yellow 
color; it retains the form of the mold perfectly, and seems in all respects to satisfy 
the most exacting taste. In the absence of the experience necessary to test the 
keeping qualities of mango marmalade, it would be the part of wisdom to seal the 
jars designed for future use while hot with wax, or better yet, with a plug of cotton 
wool. 

.Tdhj. — For jelly, prepare the mangoes by slicing as for marmalade, boil the fruit 
with water, prolonging the boiling only to the extent of extracting the juices. Great 
care should be taken in boiling, as the mango rapidly "boils to pieces," in which 
case it is impossible to make satisfactory jelly. Pour off the juice, strain, and boil 
down to a jelly, an operation that occupies only a few moments, as the mango is rich 
in gelatinous materials; the pulp remaining after the jelly has been removed may be 
used to advantage in making marmalade. In the amount of sugar used in making 
jelly, the housekeeper is safe in following old practices in this respect with other 
fruits. It is impossible to give exact rules in all the operations connected with 
working up this fruit. In general, it will be well to use, in boiling, water somewhat 
to excess, and as the mango "cooks" readily, constant watchfulness is needed to 
prevent burning. 

To show something of what is possible in the way of results with this fruit, I may 
say that in our experiments 13 good-sized mangoes gave 1 pint of jelly and 5 quarts 
of marmalade. This eertainh- must be counted a very favorable, not to say remark- 
able, result. 

About Aeapulco Dr. Edward Palmer found the foreign residents 
making the unripe mangoes into an excellent jelly, with the mango 
tiavor so moditied as to plea.se even those who do not care for the fresh 
fruit. At the same place the experiment had been tried of making 
sweet pickles of the green fruit, with very satisfactory results. 

During the height of the sea.son in Porto Rico, mangoes can be 
bought at retail at the rate of 5 to 25 cents per hundred, at which 
price the cost of the fruit in making jellies and marmalades is nominal, 
and as the cheap sugar made in Porto Rico is suital)le for making pre- 
serves, and the transportation charges on the finished product low, 
it would seem that if a salable article could be produced, its manufac- 
ture ought to be profitable. In view of the abundant supply and the 



CHUTNEY, ETC. '23 

wonderful cheapness of the mango in Porto Rico, some of these uses 
will warrant investigation and experiment. Another consideration in 
this regard is the fact that the commoner sorts at present growing in 
Porto Rico are probably much better suited to the above uses than 
the milder-flavored varieties so highly prized for consumption in the 
fresh state. 

A very delicious dish can be made by snnply peeling mangoes when 
unripe but nearl}^ full grown; slice, place in a dish, pile on sugar, and 
bake in a slow oven. 

CHUTNEY. 

The mango forms one of the chief ingredients of chutnej's, concern- 
ing which the following, copied from Bulletin No. -iti, Botanical 
Department, Jamaica, applies equallv well to Porto Rico: 

Large quantities of chutney are imported into America from India, although it 
could readily lie supplied from Jamaica, affording employment to a number of jicople, 
and utilizing much material which now goes to waste. 

The following recipe has been kindly forwarded b\- a correspondent: Three pounds 
common mangoes (turned, but not ripe); 3 pounds tamarinds; 2 pounds raisins 
(weighed after stoning); 8 pounds brown sugar; j pound chilies; 2 pounds green 
ginger; I pound garlic or li pounds onions; \ ounce mace; 1 ounce mustard seed; 
i ounce cloves; J ounce pimento; A pound table salt. Soak the tamarinds in 2 cpiarts 
of the best vinegar, stir them about with a wooden spoon to get the pulp off, and 
take out the seeds and the leathery part in which they are inclosed. Cut the raisins 
small. Peel the ginger and grate it. Pound the chilies, garlic, and mustard seed in 
a mortar, using a little of the vinegar to moisten. Mix all together thoroughly; it is 
then ready for use. 

ALCOHOL. 

According to Mr. D}'l)owski," the bruised and imperfect fruit that 
would otherwise be lost is sometimes utilized to produce by distillation 
a fair grade of alcohol. 

MEDICINAL PROPERTIES. 

While not possessing any pronounced and universally recognized 
medicinal properties, the mango is in India credited bj' the natives 
with a great varietj^ of virtues, and numerous medical authorities speak 
very highly of certain of its uses. 

As stated elsewhere, the fresh ripe fruit is considered slightly laxa- 
tive and diuretic. The rind and fll)er, as well as the unripe fruit, are 
astringent and acid. A long list of medicinal ])i'()perties is given in 
Watt's Dictionary of the Economic Products of India, among which 
the most important and best authenticated are the following: 

The unripe fruit, peeled, cut from the stone, and dried, is considered 
one of the best antiscorViutics, and is said to stamp out .scurvy when 
lime juice and all other available remedies fail. Prepared in this way 

« Traits Pratique de Cultures Tropicales, Paris, 1902, p. 534. 



24 THE MANGO IN PORTU KICO. 

it i.s known as (tinchur or ainhchur, and is an extensive article of diet 
in India. 

The dried and powdered kernel of the seed is a valuable astringent, 
extensivelv used in cases of diarrhea and dysentery. One-half of a 
kernel taken in the morning- and the same dose repeated in the evening 
are said to cure the most obstinate case inside of live daj's. 

The unripe fruit roasted and made into a sherbet is taken by the 
natives of India to prevent sunstroke; the pulp is also rubbed over 
the body iw the same purpose. 

An extract of the bark or rind is highly recommended for its extra- 
ordinary' action in cases of hemorrhage. 

DYE, TAN, AND PIGMENT. 

In some parts of India" the leaves of the mango are used to produce 
a yellow dye, as is also the bark, which is frequently mixed with that 
of other trees, among which are mentioned the pomegranate and a spe- 
cies of Bauhinia. With the bark of some trees it yields a permanent 
black. The juice of the bark mixed with lime is said to produce a 
fleeting green dye, while the addition of tumeric to the above mixture 
gives a. bright rose-pink. 

The dry. unripe fruit is extensively used as a mordant, especially in 
dyeing with satflower. 

The bark and even the leaves are used as a tanning material, one 
sample of the bark jnelding, on analysis, 1(5.7 per cent tannin. 

Piuri, or Indian yellow, a coloring matter u.sed in water colors and 
for painting houses in India, is indirecth' the product of the mango. 
Before August, 18S3, the source of this Indian coloring matter was 
unknown. At that time F. N. Mukhargi, at the request of Sir Joseph 
Hooker, made a trip to Monghyr, where the dye is produced, and 
found that it was obtained from the urine of cows fed on mango 
leaves. His letter is published in No. 39 of the Kew bulletins. Mr. 
Mukhargi states that the cows utilized for this purpose are kept exclu- 
sively on a diet of mango leaves and water, which increases the bile 
pigments and imparts to the urine a light-yellow color. The cows 
thus treated are made to pass urine three or four times a day b}^ hav- 
ing the urinary organ rubbed, and soon lose the ability to urinate vol- 
untarily. The urine is heated and the yellow precipitate is .strained 
out and made into balls, dried on charcoal tires and in the sun, when 
it is ready for market. The price paid by the dealers is about 40 
cents per pound. About 2 ounces a day is obtained from an average 
cow. 

An exclusive diet of mango leaves is said to be injurious to the cows, 
and to keep up their strength the animals are now and then allowed 
grass or other fodder, which, however, reduces the proportion of the 
coloring matter. 

" Watt's Dictionary of the Economic Products of India, Vol. V, p. 152. 



PRESENT STATUS. 25 

GUM. 

The gum which exudes from the trunks ol' mango trees, frequently 
in considerable quantities, is said to ))e a substitute for gum arabic. 

MINOR USES IX INDIA. 

The multitude of uses the mango has in India, where it is not merelj^ 
a luxury but an important food staple, ha\e been summarized in 
Watt's Dictionaiy as follows: 

When green, the stone is extracted, the fruit cut into halves or slices, and (a) put 
into curries; {b) made into a pickle, with salt, mustard oil, chilies, and other ingre- 
dients; (e) made into preserves and jellies by being boiled and cooked in sirup; 
((/) boiled, strained, and with milk and sugiir made into a custard known as mango- 
fool; (f) dried and made into the native "ambchur," used for adding acidity to 
certain curries; (/) when very young cut into small pieces, mixed with a little salt, 
and sliced chiliei^and milk added, it forms a "tasty" salad. 

When ripe (n) it is made into curry whicli has a sweet, acid, not unjileasant, taste; 
(h) it is cut into small pieces and made into a salad with vinegar and chilies (the 
sour fruit is sometimes se used); (c) the juice is sjueezed, spread on plates, and 
allowed to dry; this forms the thin cakes known as amb-sath. The kernels are eaten 
in times of famine, and by the poorer classes in many parts of India they are boiled 
and eaten as greens. They are also ground with meal and mixed with various other 
ingredients to form the relish known as ani-khatai. When stuffed with coriander, 
turmeric, and other spices, and boiled in mustard oil, they are esteemed a great 
delicacy. 

THE MANGO IN PORTO BICO. 

PRESENT STATUS. 

The mango is one of the most couunon fruits in Porto Rico, and 
during the season when this fruit is ripe it is eaten in larger q.uantities 
than any other, with the possible exception of the l)anana, which lat- 
ter is used more as a vegetable, cooked in one form or other. That it 
is a popular as well as common fruit is shown b}- the fact that when 
mangoes are scarce people are willing to pa^' comparatively high 
prices for them, and this in spite of their being looked upon as luxuries 
rather than as staple artieles of food. 

Porto Rico seems verj' well adapted to the production of mangoes 
and, as the plant is strictly tropical and very susceptible to cold, would 
seem to have a decided advantage over Florida, where good varieties 
are already successfully grown, but where, except in the extreme 
southern part, the danger of injury from cold is vei'y great. A really 
high-grade mango is unknown in Porto Rico, and the first steps 
toward making their exportation profitable is the introduction from 
the other islands, or from Florida, Me.xico, or the East Indies, of 
grafted stock of the best varieties. Even .seedlings of improved forms 
would without doubt be a givat advance, but until the quality is in 
some wa}^ improved the shipping of mangoes in other than small lots 
will scarcely prove profitable, as the sale of the mango in its present 



26 THE MANGO IN PORTO RICO. 

form will lie largely lioiited to those who have at some time lived in a 
country where the fruit is grown and have already acquired a liking 
for it. With this class even poor mangoes will always find a market, 
if good ones are not to be had. 

That mangoes of the l)est varieties can l)e grown in America has 
been demonstrated, although only small quantities are as yet produced. 
Mr. D. G. Fairchild. who has had excellent opportunities to test 
mangoes in all parts of the world, says that with the possible excep- 
tion of the Bombay Alphonse the finest mango he ever tasted was one 
of the variety known as "Mulgoba" and grown in Florida. 

The mango grows in all parts of Porto Rico, but is more common 
on the drier south side of the island, where the trees will occasionally 
be seen growing so thick as to suggest an orchard. (See PI. I.) It can 
scarcely be said to be cultivated at all, as few trees are planted and 
most of the fruit is obtained from trees that have spread spontane- 
ouslv. It seems to prefer dry hill slopes, and was seen in the greatest 
profusion about Cabo Ilojo. Trees are seldom seen growing aliout 
houses. This may, however, be due to a superstition that the shade 
of the mango is dangerous, our Porto Rican driver on one occasion 
preferring to have his horses stand in the hot sun rather than in the 
shade of the deadly mango. 

If the tree is propagated artificially at all, it is ])y means of seeds. 
The only indication that any grafted stock exists in Porto Rico was a 
statement heard in Yauco to the etiect that the variety known as 
Melocoton is from grafted stock l)rought from Martinique. The 
importation may have lieen made, but even if such is the case it has 
been of little value, as it has since been propagated only through 
seedlings. 

The season of ripe mangoes in Porto Rico is from Maj'^ to August. 
By selecting proper Tarieties this might be jirolonged, since in some 
parts of India it extends over a period of six months. This would 
be a great advantage in shipping the fruit to temperate regions, as at 
present the season coincides with the season of temperate fruits, which 
places the mango at a decided disadvantage. 

BE.ST LOCALITIES. 

Mango plantations in Porto Rico, to be most profitable, should with- 
out doubt be located in the drier parts of the island, where, as has 
been said, the trees are not only more prolific, but the fruit is better 
formed and more free from blemishes. The whole south side, a nar- 
row strip across the western end, and thenorthwest corner would seem 
to be well adapted. The southwestern part of the island is at present 
producing the best mangoes. In this region there are many more or 
less extensive tracts of low-priced land unsuited to the growing of 
other crops, but apparently adapted to the mango. 



PORTO RICAN FORMS. 27 

Mango trees ai-e common about San Juan, but this region is so moist 
that the trees are not prolitic and the fruit is frequently deformed and 
spotted. 

PORTO RICAN FORMS. 

There are a great many forms of the mango in Porto Rico, but at 
present their chissiticatiou is little more than a list of names. The 
same name is applied in ditforcnt parts of the island to distinct fruits, 
and, again, what appears to be the same form will receive distinct 
names in different localities. In any given market, however, consid- 
erable agreement will be found as to the terminology of forms, though 
the fruit is evidently picked in Inilk and sorted before being offered 
for sale. In some markets this is carried much farther than in others. 
The fruit of the same tree seems always to be ver\^ nearly uniform, 
but as the mango comes true to seed only to a limited extent and the 
fruit in Porto Rico is all from seedlings, an almost endless variety is 
naturally' to be expected. 

True varieties — that is, varieties propagated by asexual methods — do 
not exist in Porto Rico, and the following descriptions are intended 
to assist in fixing the vague terminology of the market ft)rms and if 
possible to stimulate further observation as to whether these come true 
to seed. These forms should not be confused either with true horti- 
cultural varieties or, until further investigation, with races that are 
known to come true to seed. 

The forms described below are those that fell under inunediate 
notice, the name most conuuoiily in use being appended. 

Mango de Mayaguez (PI. VII). — A small yellow form, with compara- 
tively large seed, but with good flavor, soft flesh, and few fibers. This 
form, for sale in the San Juan markets, is considered one of the finest. 
It has very little of the turpentine taste, but its flavor did not appear 
to be any better than that of several others, while its small size and thin 
flesh make it seem on the whole inferior. In shape it is as^nnmetrical, 
with depressed stem. The color in the early part of the season is a 
uniform yellow; later many specimens were seen with one side red. 

Mangotina (PI. VIII, fig. -i). — A very small yellow form, with one 
side red. Similar to the Mango de Maj^aguez seen at San Juan but 
longer, with rounder base and the stigmatic point nearer the apex. 

Melocoton '■'■peach'''' irMiigo (PI. VIII, flg. i). — A small yellow and red 
form seen at Yauco, said to have come from grafted stock brought 
from Martinique. Base very square, stem slightly depressed, skin 
thin, meat with very few fibers, mild in flavor. 

Mango der<ma (PI. VIII, tig. 2). — A nearly .spherical form seen at 
Yauco, 3'ellow in color, with one side a beautiful red. The skin is 
very thin, the meat comparatively free from fiber, very mild and 
pleasant, without a trace of the turpentine flavor. 



28 THE MAN(J() IN PORTO RICO. 

Miinijo 2>iT((i (PI. IX). — A short, thick form found in the San Juan 
market l)efore the middle of June, ^reen, slightly asynunetrieal, with 
rather oblique liase, stem depressed. The meat is thick, of good tex- 
ture and flavor. 

^DtiHjo lurgo (Pis. VIII and X). —A form common on the south side 
of the island and at Mayaguez. Long, nearly -straight, stem not 
depressed, green in color. The flesh is very firm, moderately thick, 
and with very few fibers. At Yauco slightly shorter specimens were 
called "Mangotina," a name u.sed very loosely in all markets, this 
form selling there at 10 for 1 cent. The flavor is fine, though the taste 
of turpentine is pronounced, and to those who do not object to this 
feature it will appeal as one of the best Porto Rican forms. 

Mango iiuim/o (PI. XL) — A large, rather straight form, with a very 
square base, somewhat resembling "largo," but slightly more sym- 
metrical and thicker. Large quantities were seen in the San Juan 
market on June 2i!; a month later none were to be found. The flesh 
was fairly thick and of good quality. 

This name va&j possibly be a contraction of ntangon, which would 
be not at all inapplicable, as this is one of the largest Porto Kican 
forms. Stahl gives mangu as the common name of Mungifera indica 
in Porto Rico. 

Mango johos (PI. XII). — A common form in the San Juan market in 
the early part of the season. A very poor kind, considered to be the 
wild or unimproved form. It is green in color, with a large seed and 
very stringy meat, frequently ripening unevenly and having a strong 
turpentine flavor. In form it is slightly asymmetrical, stem not 
depressed. 

Mango redondo (PI. XIII and PI. IV, fig. 2). — A large, thick-meated 
form, connnon in the Ponce market. In form it is quite symmetrical, 
with a decidedly depressed stem. In color it varies from green to red, 
the difl'erence being in some instances so marked as to suggest a distinct 
type. The color seemed the only difl'erence, however, and the market 
people insisted that the green and rod might come from the same tree. 
The flesh is very juicy, moderately free from fibers, and of a very good 
flavor. 

VARIETIES TO BE INTRODUCED. 

There are probably hundreds of excellent varieties and forms grown 
in India and elsewhere that might profitably be introduced into this 
country, but it would perhaps be better to introduce a very few of the 
best sorts and get them thoroughly established than to dissipate energy 
on a great number. 

As early as 1869 some seventeen varieties of Indian mangoes were 
successfully introduced into Jamaica. These have since been propa- 
gated and new importations made until there exists in Jamaica a con- 



VARIETIES TO BE INTRODUCED. 29 

siderable number of Iiuliiui mangoes. The best varieties are, however, 
confined to gardens, and \erv few of the choicer kinds ai'e exported. 
There are also a few Indian varieties in Trinidad and Florida. 

Among the varieties of mangoes that should be introduced into Porto 
Rico, the following may be mentioned: 

Mulgolia. — "Form roundish, oblique, reniform; size large, weigh- 
ing from three-fourths pound to 1 pound; surface smooth and undu- 
lating; color yellow, beautifully blushed with red and faintly dotted 
with numerous brown dots; skin thin, tough, tenacious; seed reniform. 
oval, rather large; fiber scanty, fine, and tender; flesh rich, apricot 
yellow, very tender, melting and juicy, sweet, rich, fragrant; quality 
very good. 

"The Mulgoba surpasses in flavor and quality the seedlings pre- 
viously grown, but its most distinctly marked features of superiority 
are the tenderness of the flesh and absence of the objectionable fiber 
and strong turpentine flavor common to most of the seedlings grown 
in this countiy. 

"The tree is a strong, symmetrical grower, and appears to be 
abundantly productive." " 

Grafted stock of this variety was secured by the Division of 
Pomology, U. S. Department of Agriculture, in ISSy and placed with 
fruit growers in southern Florida. After a narrow escape from the 
freeze of 1895 the surviving tree has done well, and the variety has 
been successfully propagated. This variety' should be at once intro- 
duced into Porto Rico. 

Alphonm, Aplioos^ or AJfoos, is perhaps the most noted of mangoes. 
Woodrow says: 

It is universally admitted to be the finest of all mangoes. In tiavur its fruit is 
indescribable; it seems to be a subtle blending of all agreeable flavors. In weight 
the fruit averages 8 ounces, and in color green, enriched by a crimson glow on the 
exposed side, and in shape oblong, slightly thickened at the upper end, and without 
any prominent stigmatic point or beak. 

The leaves vary nuich in size and shape, and with difficulty can be distinguished 
from common varieties; but among the choice varieties the leaves of the Alphonse 
may be known by the bright red midrili ap]iarent until the leaves are nearly ripe. 
The branches of the inflorescence are of a rich rosy color. 

In manner of growth or habit this variety is rather stunted and irregular, rarely 
forming a graceful tree. It is also verj' delicate and apt to give way before insect 
attacks more than other varieties; but as its fruit is \aluable it should be kept free 
from insects and otlierwise protected in proportion to the price the fruit I)rings. '' 

This is a very early variety and so highly prized in India that as 
much as $19 a hundred is sometimes paid by dealers for selected fruit. 

In June, 1902, several inarched plants of this variety, all from a 
single tree known to produce superior fruit, were sent from Bombaj' by 

"W. A. Taylor, Yearbook, U. S. Dept. of Agr., 1901, p. 390. 
6 Gardening in India, pp. 226, 227. 



30 THE MANGO IN PORTO KICO. 

Mr. D. G. Fail-child, Agricultural Explorer of the U. S. Department of 
Agriculture. Some of these were .sent out at once through the Divi- 
sion of Pomology to experienced growers in Florida, where they were 
budded on healthy stock and are now doing well. Budding was also 
successfully accomplished from the remaining plants held in the green- 
houses at Washington, and the variety seems now safely established. 

A letter from Col. J. G. E. Griffith," Hodges, Black River, Jamaica, 
states that after three attempts he imported in 1901 six Alphonse and 
six Paeree plants, eight of which are now doing well. Five of these 
are believed to be Alphonse. 

Every effort should be made to preserve this valuable variety, and 
budded or inarched stock should lie introduced into Porto Rico as 
soon as possible. 

It might also be desirable to secure one or two of the late fruiting 
forms. Several varieties, grouped in Watt's Dictionary under the 
name of Budayas, are said to fruit as late as September or October, 
whereas the Alphonse fruits in May. 

1^0. 11. — This varietj', the original stock of which was among the 
lii-st mangoes introduced into Jamaica by Captain Marshall, in 1782, 
is still the most popular variety in the island. It is a fine fruit, though 
somewhat stringy, and is said to come true to seed. Mr. Hart iden- 
tifies this variety with the Reine Amelie of Martinique. As Martin- 
ique received a large part of its early introduced plants from Mauritius, 
the source of this variety in Jamaica, this identification doubtless 
means identity of origin, and the fact that these distinct strains are 
still identifiable would argue great constancy for this variety. Budded 
stock of this variety is also growing in Florida. 

Manila (PI. XIV). — A Mexican race, almost entirely free from 
fiber, and of a mild, pleasant flavor. The skin is unifoi'mlv light yel- 
low and thin; the flesh is also light colored and firm. The seed is 
ver_v thin and small in proportion to the amount of flesh. 

This is a really high-grade mango, not unlike the Mulgoba in flavor. 
Its shipping qualities have not been tested, but perfectly ripe fruit 
purchased in Mexican markets kept in good condition for several days. 
This mango was very popular in the City of Mexico about the end of 
June. It was sold in all the markets and hawked on the streets, the 
price being usuall}' 4 cents apiece Mexican. The uniformity of the 
fruit as it appeared in the different markets, taken with the absence 
of asexual methods of propagation in Mexico, would ai'gue that it is a 
form that comes true to seed. If this is the case, it would certainly 
be one of the most desirable mangoes for Porto Rico, and seed should 
be secured at an early date. 

The name of this race suggests that it came from the Philippine 

"Bui. Bot. Dept. Jamaica, Vol. VIII, pts. 11 aud 12. 



VARIETIES TO BE INTRODUCED. 31 

Islands, and indeed it is not impossible that it was brought to Mexico 
from those islands l)y one of the Spanish galleons that during the 
seventeenth century plied regularly between the Philippines and 
Mexico. 

A form resembling this in Guam is tnere commonly supposed to 
have come from the Philippines, but as shi^js only touched at Guam 
on the return voyage from Mexico the fruit must have reached Guam 
by way of America, and would naturally have become established in 
both countries. Possibly a further contirmation is to be found in the 
occurrence of the same or a very similar form in Cuba, known as the 
Philippine mango. 

Mango china. — A very tine seedling race, common in the markets 
of Guatemala City, and considered the finest mango of that region. 
The form of the fruit is characteristic, being very thin and almost cir- 
cular in outline, with a prominent blunt '"nak," located some distance 
from the apex. The flesh is thick and remarkably free from fiber for 
a seedling, mild and aromatic, without suggesting turpentine. 

This variety ditlers from others examined in having pronounced 
longitudinal ridges on the seed, which is thin and verj- broad. (See 
PI. V, fig. 1.) Like the Manila of Mexico, this form apparently comes 
true to seed. It could easily be secured and would certainly be an 
improvement on anything at present in the island. By some this form 
is called Mamjn d,- hrcn. This name is, however, more appropriately 
applied to another form in which the fruit is more or less coated with 
a pitch-like exudation, hre(( meaning pitch. 

There are a number of excellent varieties and forms already- grow- 
ing in other islands of the West Indies, which it might be desii'able to 
introduce. The fact, however, that Indian fruit is outselling the West 
Indian in the London market would indicate that the best Indian \ari- 
eties should receive the most attention. It is possible that the l)est 
kinds are not expt)rted from the British West Indies where mangoes 
as good as Indian varieties may be growing, but where under the 
unfavorable conditions they do not bear suificient fruit to permit of 
being exported. These same mangoes, if transplanted to tlie south 
side of Porto Rico, might l)ecome nuich more prolific, and on account 
of the ease with which they I'ould be introduced the sul)ject should 
receive careful attention. 

In Bulletin No. 20 of the Botanical Department of Trinidad, July, 
1SS9, Mr. J. H. Hart describes the Trinidad varieties, some of which 
would appear to be \ery excellent. Among the most desirable kinds 
may be mentioned the following: 

Gordon. — A fine large fruit. The seedlings are said to produce 
fruit almost identical with those of the grafted stock, and are thought 
to bear better. 



32 THE MANGO IN PORTO RICO. 

Peters. — One of the finest flavored of all Trinidad mansfoes, said to 
bear regular crops. In Trinidad this variety is very subject to sour- 
ing in the center of the fruit. This would probably be much less 
troublesome in Porto Rico. 

JiiJie. — A flne, large mango, with thin, long seed; commences to bear 
when very young. 

On the west coast of Africa and in some other localities the mango 
has two seasons of bearing ripe fruit, about six months apart. At 
Estiuintla, Guatemala, whei-e the mango grows luxuriantly and is very 
prolific, this appears to be the case, as many ti'ees were seen bearing 
flowers and nearly ripe fruit at the same time, April 16. If this is a 
difference in kind and not due to climatic conditions these forms should 
be imported, as the placing of a new fruit on the market would be 
greatly facilitated could it be done in the winter, when competition 
with native fruits would be less. 

BEST METHOD OF INTRODUCING NEW VARIETIES. 

The introduction of new varieties from the East Indies has been 
attended with much difficulty. Seeds can, of course, be secured at com- 
parativeh- small expense, but in most of the cases on record onh' a small 
percentage have germinated, and these, after the trouble and delay of 
])ringing them to bearing, are likely to produce fruit with only a 
slight resemblance to the variety desired. 

Hitherto the most successful importations have been in the form of 
inarched stock in AVardian cases. This, though a very satisfactory 
method, is very expensive, and a less costly plan would greatly encour- 
age importations. 

Experiments in packing cuttings, suitable for budding, so that they 
may 1)e sent through the mails, have been made by Mr. D. G. Fair- 
child. He recommends the following method: 

Have a cylindrical tin case made, 10 inches long, 2 inches in diameter, with a well- 
fitting rap 2 inches long, in which to gend the cuttings through the post. This case 
should be fitted in a cloth sack before dispatching. Cut scions about 10 inches long, 
making sure that they have good buds on them. Dip the cut ends in collodion or 
melted beeswax, wrap each scion in a strip of light tin foil, and wrap these again 
in oiled paper. Pack not more than four or five in each case, with slightly moist- 
ened sawdust. Be careful to put the address on the tag. 

The first shipment of mango cuttings packed in this manner arrived 
in rather poor condition, the sawdust in which they were packed being 
apparently too moist. Buds, which were immediately placed in the 
healthy stock, showed signs of life, but it is still too early to report 
the success or failure of the experiment. The sending of a second 
shipment, packed iu drier sawdust, was so delayed that the severe heat 
encountered on the voyage resulted in an entire loss. Experiments 



PACKING AND SHIPPING. 33 

with this method of paclvinj^ are being continued hy Messrs. Taylor 
and Fairchild, as the system has not as yet received a fair trial. 

Experiments made hy Mr. H. Knight, in Queensland, on the keep- 
ing quality of mangt) euttiiigs proved that cuttings carefully packed 
in cocoanut liber would remain alive and in good condition for at least 
three and one-half months. Cuttings were tried in both moist sand 
and cocoanut tiber that had been boiled, washed, and s(jueezed dry. 
The cuttings were packed in tight tins. At the end of two months, 
of 14 cuttings packed in moist sand, all were dead but one, while after 
three and one-half months all the cuttings in the cocoanut tiber were 
alive and hud shoots from '1 to 4 inches long. This length of time is 
ample for the introduction of new varieties from India to this country, 
but the cuttings thus experimented with were doubtless kept at a 
reasonably uniform temperature, and it must not be inferred that they 
would have survived a voyage to the West Indies where, owing to the 
changes to which they would be subjected, they would probably have 
deteriorated much more rapidly. The fact that the cuttings made 
sprouts, while indicating the success of this method of preserving the 
life of the cuttings, would not be desirable if the cuttings were to be 
used for budding. This could, however, doubtless be Y>i'Pvented 1)y 
drier packing. 

The introduction of new varieties by means of cuttings that can be 
sent through the mails would be such a simple and economical method 
that it is well worthy of experiment, but in view of the difficulties 
which man}' have experienced in budding the mangoes it may be well 
not to place too much dependence on this method until budding has 
been successfully accomplished from cuttings thus treated. 

The propagation and dissemination of the finer varieties of the 
mango might well be one of the lines of activity of the experiment 
stations recenth' established in the tropical possessions of the United 
States. 

PACKING AND SHIPPING. 

The packing and shipping of mangoes is a question of great impor- 
tance, as the success or failure of their production on a conunercial 
scale is to a large extent dependent on its proper solution. With the 
poorer varieties, it is a comparatively simple matter, and the fruit 
wrapped in paper and packed in cases comes through in \ery good 
shape. With the liner varieties the question is, however, uuich more 
difficult. Sample lots of the best varieties grown in the West Indies 
have been shipped long distances, as from Jamaica to London, and 
have arrived in good condition. 

In larger lots it would doubtless be much more difficult, but with 
proper care it would seem that the loss need not be serious. The 
8992— No. 2S— 02 3 



34 THE MANGO IN PORTO RICO. 

advisiibilityof shippiiiy in cold storage has lu-ver ln-en properly- tested, 
but tlie general opinion seems to be that low temperatures injure the 
flavor of the fruit. Mr. J. II. Hart. Superintendent of the Royal 
Botanical Gardens <»f Ti'inidad. reconnnends" a temperature some S"' 
or 10 l)el()\v that in which the fruit was ripened. " Pii'k the fruit,'' 
he says. "• when fully formed or " full,' handle without bruising, or, as 
I wrote many years ago of oranges, ' handle as you would eggs,' 
choose well-formed and uninjured fruit, pack so that fruit receives no 
undue weight or pressure, place for transit in a well-ventilated part of 
the ship, and neaidy every kind of fruit can ()e carried successfully for 
voyages of from six to fourteen days or more, mangoes of the best 
kind among the number ;" while experiments in shipping mangoes 
from Australia would indicate tiiat a temperature oi abt)ut 3r>^ was the 
most satisfactory. 

There can be no doubt that questions of ventilation and of packing 
so that the fruit is nt)t subjected to undue pressui'e are of more 
importance than the exact temperature, and the instructions of Mr. 
Hart will, if followed, allow good fruit to reach tiie northci-n markets 
in prime condition. 

The United States consul at Bombay, William Thomas Fee, in his 
report for October, 1901, states that in the large shipments of man- 
goes now being sent from India to London the fruit is packed in the 
cast-oti' boxes used for ship})ing oil to India, and that it arrives in 
good condition. 

M. Nollet, director of the garden at ^Martinique, has succeeded in 
making small shipments from that island to Paris with a loss not 
exceeding lo j)er cent. The fruit was wrapped in soft paper and 
packed one dozen in a box, the interstices tilled with sawdust and the 
whole placed in cold storage. 

The fruit is usuall}- picked when of full size, but before it has com- 
pletely ripened, and is placed in shade to conq)lete the process. In 
some parts of India it is buried in the ground to ripen, as this is sup- 
posed to make it sweeter. 

To establish a market for Porto Kican mangoes, it will be necessary 
for some individual or company to midertake to grade, pack, and ship 
the fruit on a scale sufficiently large to enable commission merchants 
to receive regular consignments and feel confidence in the uniform 
quality and condition of the shipments. Growers may hesitate to 
embark in the production of mangoes on a large scale before a market 
is assured, liut a market will not be assured until the supply can meet 
the above conditions. A large and well-organized plantation could 
pi'obably best meet these requirements, but, in the absence of such, the 
neighboring planters of mangoes might very advantageously (iooperate 

oBul. Royal Bot. (hardens, Trinidad, 1897-99, Vol. Ill, p. 192. 



MARKET. 35 

by combining tlieir crops and placing the grading, packing, and .ship- 
ping of the fruit in the hands of one person. The industry might 
thus be successfully launched without serious risk to individual 
planters. 

MARKET. 

Although a local market already exists in Porto Rico, the only out- 
look for making the growing of mangoes protitable is in a trade with 
the temperate regions. Such a trade can hardly be said to exist in 
this country, for, although small lots are frequently sent North and 
are dispo.sed of at from 5 to 10 cents apiece, they have been sold 
merely as novelties; for the few larger shipments that have been 
made there was no sufficient demand, and to avoid total loss prices 
had to be lowered so that Porto Kican mangoes lune l)cen sold in 
AVashington at the rate of ^2 for 5 cents. 

AMiat can be done with mangoes of the best quality in this cduntry 
is still a matter of conjecture; but in view of the unanimously favor- 
able opinion of those who have tasted good varieties, it would seem 
that it is merely a question of being able to produce good fruit and to 
ship it in good condition. 

The history of the mango in Floi'ida affords some very encouraging 
data regarding [jrotits to be derived from mango culture. The follow- 
ing, quoted from Bulletin No. 1, Division of Pomology, U. S. Depart- 
ment of Agriculture, refers to trees growing in the neighborhood of 
Tampa Yi-Ay: 

One grower on the point sold, from eleven trees in the fourth year from the seed, 
fruit which l)rought him §219. In their sixth year he shipped bushels tn various 
places, realizing at Chicago 60 cents per dozen, and the fruit shipping well. Another 
dealer received fron» the produce of one of his bearing trees §66 in its sixtli year. 

These mangoes were probably of inferior varieties, as Mr. William 
A. Taylor states "that prior to 1S.S9 none V)ut seedling mango trees 
were grown in Florida. C)n the other hand, the (juantities were so 
small that the fruit was proljably sold as a novelty and the profits 
realized give little idea of liow larger and continued shipments would 
fare. 

In England the trade is nuich farther advanced. There has heen a 
small trade between Jamaica and England for a number of years. The 
following, copied from the Bulletin of the Botanical Department of 
Jamaica, No. 39, January. 1893, page 23, is a statement of the number 
and value of mangoes exported during the years 1887 to 1892. to \vhi<h 
is added the approximate price per loo. 



« Yearbook, U. S. Dept. of Agriculture, 1901, p. 390. 



36 



THE MANGO IN PORTO KICO. 



Number and value of mangoes exported from Jamaica, 1SS7 to 189^. 













Approxi- 




Year exported. 


Number. 


Value. 




mate 

value per 

100. 


















£. ». 


il. 




1892 




238,060 


203 2 


ft 


SO. 38 


1891 


222,020 


loS 12 


n 


.3.5 


1890 (one-half year* . . 




18,388 


19 19 





..53 


1889 




170, 9H8 


100 19 


6 


.29 


1888 , 


299, .W4 
93. 470 


25S 9 
116 B 






.42 


1887 .. 


.60 









Tho following statement is also made: 

This export will never be of any great value unless the fruit is picked by hand 
and [lacked with care, for the least bruise is fatal. Good mangoes would doubtless 
fetch a good price in New York. ' 

Large shipments of tine East Indian mangoes are now being received 
in London and not onl}' arrive in good condition, but are bringing 
fancy prices, quite outselling the West Indian fruit, to which they 
arc much superior. 

This is decidedly encouraging, for if there is a demand for good 
mangoes in England, why not in the United States ? And if it is possi- 
ble to successfully ship fine varieties from India to London, there 
ought surelv to be no difficulty in shipping from Porto Rico to New 
York. 

SUMMARY. 

The essentials for making the cultivation of mangoes in Porto Rico 
a profitable industry may be summarized as follows: 

(1) The introduction and propagation of good varieties, meaning (a) 
fair-sized fruit, moderately free from fiber and with little of the tur- 
pentine flavor; {h) fruit that will stand shipping; {c) early and late 
fruiting varieties, and if possible varieties bearing two crops a year. 

(2) Care in picking, packing, and shipping, that the fruit may reach 
the market in good condition. 

(3) A general supervision of the shipping by .some responsible per- 
son or firm, insuring uniformity and regularity of supply. 

(4) The placing of good fruit Ijefore the public in such quantities 
that the price need not be excessive, and that the supply can be regu- 
lar and continuous during the fruiting sea.son. 

If these conditions can be met, an increasing demand mav be expected, 
and there .seems no reason why the commercial production of mangoes 
should not be added to the agricultural industries of Porto Kico. 



PLATES 



37 



DESCRIPTION OF PLATES. 

Plate I. Grove of mango trees between Cabo Rojo and Jojua, Porto Rico. These 
trees were injured by the liurricane of 1899, and have not regained their 
typical form. 
ir. Mango tree in fruit, Tapacluila, Mexico; estimated to lie bearing about 
•1,000 mangoes. 

III. Branch of mango tree, witli fruit, Tapachula, Mexico. 

IV. Fig. 1. — Mango tree, growing in dry region near San Jos#, Guatemala. 

Fig. 2. — Section of "Redondo" mango fruit, Ponce, Porto Rico, (Xatu- 
ral size. ) 
V. ilango seed.s: Fig. 1. — "C'ocha." Fig. 2. — ''Largo." Fig. ■\. — "China." 
Guatemala City, Guatemala. (Natural size. ) 
VI. Fig. 1. — JIango fruit, showing method of peeling. (Natural size. ) Fig. 2. — 
Crate of mangoes shipped from Florida to Washington, D. C., showing 
a successful method of packing. (Photograjih loaned liy \V. A. Taylor. I 
Fig. 3. — Mango fork. (Natural size.) 
VII. "Mango de Mayaguez" fruit, San ,Iuan, Porto Rico. (Natural size.) 
VIII. Mango fruits; Fig. 1.— "Melocoton." Fig. 2.— "Rosa." Fig. li.— 
"Largo." Fig. 4. — "Mangotina." Yauco, Porto Rico. (Natural size. ) 
IX. "Mango piiia" fruit. San Juan, Porto Rico. (Natural size.) 
X. "Mango largo" fruit. Ponce, Porto Rico. (Natural size.) 
XI. "Mango mango" fruit, San Juan, Porto Rico. (Natural .size. ) 
XII. " Mango jobos" fruit, San Juan, Porto Rico. (Natural size. ) 
XIII. "Mango redondo" fruit. Ponce, Porto Rico. (Natural size. ) 
XI\". "Manila" mango fruit. City of Mexico. (Natural size. ) 
XV. "Mango china" fruit, Guatemala City, Guatemala. (Natural size.) 
38 

O 



Bui 28, Buceau of Plant Industry, U S Dept of Agriculture, 



Plate I. 




Bui 28, Bureau of Plant Industry, U, S Dept of Agriculture, 



Plate II. 




Mango Tree in Fruit, Tapachula, Mexico. 



Bui. 28, Bureau of Plant Industiy, U. S Dept. of Agriculture. 



Plate III. 




Branch of Manqo Tree with Fruit, Tapachula, Mexico. 



Bui, 28, Bureau of Plant Industry, U. S Dept, of Agriculture. 



Plate IV. 



1^ a 




I 
CO 



> o 



"D 

o 




Bui. 28, Bureau o( Plant Industry, U, S, Dept. of Agriculture. 



Plate V. 





'''^mm»f*' 




Mango Seeds, Guatemala City i Natural Size' 
1, "Cocha;" 2, "Largu;" 3, "China." 



Bui 28, Bureau of Plant Industry U S Dept of Agr.culturr? 



Plate VI. 




FiQ. 1 .—Mango Fruit. Showing Method of Peeling i Natural Size). 




i 
i 



Fig. 2.— Mango Fruit, Showing Method of Packing. 



FiQ 3.— Mango Fork 
Full Size'. 



Biii. 28. Bureau of Plant Industry, U. S, Dept. of Agriculture. 



Plate VII. 






■Mayaguez" Mango Fruit, San Juan, P. R. (Natural Si; 



Bui. 28, Bureau of Plant Industry. U. S, Dept. of Agficulture. 



Plate VIII. 




Fio- 1. — "Melocoton. ' 



Fit.. 2.—" Rosa.- 




FIj. 3. "Largo." Fig. 4. — " Mangotina. • 

Mango Fruits, Porto Rico ^Natural Size). 



Bui. 28, Bureau of Plant Industry, U. S. Dept of Agriculture. 



Plate IX. 




■PiNA" Mango Fruits, San Juan, P. R. i Natural Sizej. 



Bui, 28, Bureau of Plant Industry, U. 5 Dept, of Agriculture, 



Plate X. 




"Largo" Mango Fruits, Ponce, P. R. iNatural Sizei 



Bui 28, Bureau of Plant Industry, U. S, Dept. of Agriculture. 



Plate XI. 




'Mango" Manqo Fruits, San Juan, P. R. (Natural Size). 



Bui. 28, Bureau of Plant Intlusiry, U. S Dept of Agriculture. 



Plate XII. 




'JoBOS" Mango Fruits, San Juan. P. R. 



Bui. 28, Bureau of Plant Industry, U. S. Dept of Agriculture 



Plate XIII. 




"Redondo" Mango Fruits, Ponce, P. R. (Natural Sizei. 



Bui. 28, Bureau of Plant Industry, U, S. Dept. of Agriculture. 



Plate XIV. 




Manila" Mango Fruits, City of Mexico iNatural Size). 



Bui, 28, Bureau of Plant Industry, U. S, Dept. of Agriculture. 



Plate XV. 



L 




•China" Mango Fruits Guatemala City i Natufial Size). 



ill/-'- 



:A^ 



-i . ' 





LIBRARY OF CONGRESS «« 

Q00DT0=1DH35 





C^^ ,. i 



